Maple Roasted Root Vegetables


When one thinks of roasted root vegetables, usually balsamic vinegar or plain olive oil comes to mind. But maple syrup adds a delicious, falls-y twist to this easy side dish that’s perfect for fall and winter but just as delicious any time of year.


Serves 4

Recipe: Maple Roasted Root Vegetables

You’ll Need

  • 4 sweet potatoes, peeled and sliced into sticks
  • 8 large parsnips, peeled and sliced lengthwise into quarters
  • 6 large carrots, peeled and sliced lengthwise
  • 4 red onions, peeled and cut into quarters
  • 4 tbsp olive oil
  • 4 tbsp maple syrup
  • 2 tsp brown sugar
  • Few sprigs of thyme
  • Sea salt
  • Cracked black pepper

Prep and Cook

  • Preheat oven to 400 F
    Line 2 large baking sheets with parchment paper and set aside
    In a large bowl, combine all of the sliced vegetables
    Add olive oil, maple syrup, thyme, brown sugar, sea salt, and cracked black pepper
    Toss well to coat vegetables thoroughly
  • Spread vegetables out on prepared baking sheets, making sure they are spread out in an even layer
    Roast in a preheated oven for 45-60 minutes, or until golden and caramelized
  • TIP: These may be made the day before and reheated just before serving!


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